Recipes
Cod meatballs, piparras and Umbra
Meatballs ingredients:
- 900 g desalted cod loin.
- 30 g of lemon juice.
- 50 g of Brandy.
- 75 g ground almonds.
- 10 g of garlic.
- 15 g of fresh parsley.
- 80 of Umbra.
- C/S of black pepper.
- 2 eggs.
- 125 g of breadcrumbs.
- 150 g of fresh milk.
- 150 g of breadcrumbs.
Meatballs elaboration:
Mix all the crushed ingredients in the blender and knead very well. Then, bowling, flour and fry in extra virgin olive oil.
- 1 Kg of onion.
- ½ Kg green pepper.
- 50 of garlic.
- 1 Kg of fried tomato.
- 50 g d of vinegar.
- 0,5 L of chicken broth.
- 100 g of piparras (green spicy paprika) from Navarra.
Tomato sauce elaboration:
Fry the garlic, onion and peppers. Add broth, vinegar and tomato. Reduce and crush.
Add the julienne cut piparras to make the pieces feel.
Allergens:
Gluten, fish, dairy and eggs..
